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Sensory science and chronic diseases...

Duffy, Valerie Buzas.

Sensory science and chronic diseasesclinical implications and disease management /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Sensory science and chronic diseasesedited by Paule Valery Joseph, Valerie Buzas Duffy.
其他題名:	clinical implications and disease management /
其他作者:	Joseph, Paule Valery.
出版者:	Cham :Springer International Publishing :2021.
面頁冊數:	xii, 257 p. :ill., digital ;24 cm.
Contained By:	Springer Nature eBook
標題:	Sensory disorders.
電子資源:	https://doi.org/10.1007/978-3-030-86282-4
ISBN:	9783030862824$q(electronic bk.)

Sensory science and chronic diseasesclinical implications and disease management /
Sensory science and chronic diseasesclinical implications and disease management /[electronic resource] :edited by Paule Valery Joseph, Valerie Buzas Duffy. - Cham :Springer International Publishing :2021. - xii, 257 p. :ill., digital ;24 cm.

Preface -- 1. Taste and Smell Systems Development during infancy, childhood -- 2.Anatomy, Physiology and Neurobiology of Olfaction and Gustation -- 3.Measurement of Olfaction : Screening and assessment -- 4.Measurements of Gustation: Screening and assessment -- 5. Measurements of Chemesthesis -- 6.Integration of taste, smell and chemestesis: Clinical Implications -- 7.Overview of olfaction and gustation under metabolic influences -- 8.Studies on the sense of smell and taste in individuals with obesity -- 9. Studies on the sense of smell and taste in individuals with diabetes -- 10.Studies on the sense of smell and taste in individuals with hypertension -- 11.Studies on the sense of smell and taste in psychiatric disorders -- 12.Taste and Smell alterations and Neurodegenarative Disorders -- 13. Taste and smell in weight loss surgery 3 -- 14. Taste and Smell alterations and Cancer Therapies -- 15.Oral health and chemosensory problems -- 16. Chemosensation and pharmacological treatments -- 17. Oral and Extraoral Olfactory and Taste Receptors -- 18. Sensory Nutrition. Implications to Health and Personalized Medicine -- 19.Oral health and Microbiome: Implications for Taste.

The textbook provides an overview of the sensory science field in the context of diseases such as obesity and Coronavirus disease 2019 (COVID-19) This book brings a summary of the state of the science in key areas and provides examples of translational science from using cellular and rodent models to human clinical trials and community health. The volume structure leads the reader through the physiology of taste and smell into how sensory testing for taste and smell is studied, basic mechanisms, various protocols that are used throughout the field along with the pros/cons of the current methods used. This resource is intended for classroom teaching, for novice researchers in sensory research as well as students and postdoctoral fellows. Example of courses are nutrition, basic nursing, interdisciplinary health courses, sensory perception (psychology), neuroscience, and medical courses, dentistry, food science and others.

ISBN: 9783030862824$q(electronic bk.)

Standard No.: 10.1007/978-3-030-86282-4doiSubjects--Topical Terms:

910945
Sensory disorders.

LC Class. No.: RC346 / .S45 2021

Dewey Class. No.: 616.8

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520 $a The textbook provides an overview of the sensory science field in the context of diseases such as obesity and Coronavirus disease 2019 (COVID-19) This book brings a summary of the state of the science in key areas and provides examples of translational science from using cellular and rodent models to human clinical trials and community health. The volume structure leads the reader through the physiology of taste and smell into how sensory testing for taste and smell is studied, basic mechanisms, various protocols that are used throughout the field along with the pros/cons of the current methods used. This resource is intended for classroom teaching, for novice researchers in sensory research as well as students and postdoctoral fellows. Example of courses are nutrition, basic nursing, interdisciplinary health courses, sensory perception (psychology), neuroscience, and medical courses, dentistry, food science and others.
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